Intheswamp
Well-Known Member
I've tried to write down what I think I need to do to ferment a couple of gallon jugs worth of Welch's White Grape & Peach wine. Actually, I think it'll come out to around 2.5 gallons. If some of you could give me some feedback/pointers/money I'd appreciate it. 
Thanks!
Ed
Intheswamp's Welch's White Grape & Peach Wine attempt
4 – 64oz Welch's White Grape & Peach 100% juice
Add additional 32oz of Welch's White Grape 100% juice
Possibly include some white raisins...rinse and chop.
Check SG with hydrometer.
Monitoring SG w/hydrometer add simple sugar syrup gradually until a SG of 1.0840 is reached.
Add K-meta per package instructions.
Wait 12 hours.
Add Pectin Enzymes per package instructions.
Wait 12 hours.
Take hydrometer reading, adjust SG to 1.0860.
Record OG.
Add 1/3 amount of Fermaid-O.
Make yeast starter with Lalvin 71B yeast and Go-Ferm.
Let yeast hydrate and grow.
Pitch starter into must once temperature of starter and must are within 10-degrees of each other.
Stir.
Cover bucket with clean cloth.
Stir twice a day.
Add 1/3 Fermaid-O amount on second day.
Add 1/3 Fermaid-O amount on third day.
When SG drops to 1.020 rack into gallon jugs and install airlocks. Add K-meta.
In 30 days rack to fresh jugs.
If more lees form rack again in 30 days and add K-meta.
Repeat racking as needed. Add K-meta every other racking.
(Being a juice-only recipe with no solids there shouldn't be an overabundance of lees.)
Once SG is consistently 1.000 or below for three consecutive days add K-meta and K-sorbate.
Wait 5-7 days to be sure fermetation has stopped.
Rack into clean jugs for bulk aging or rack into bottles for bottle aging.
Thanks!
Ed
Intheswamp's Welch's White Grape & Peach Wine attempt
4 – 64oz Welch's White Grape & Peach 100% juice
Add additional 32oz of Welch's White Grape 100% juice
Possibly include some white raisins...rinse and chop.
Check SG with hydrometer.
Monitoring SG w/hydrometer add simple sugar syrup gradually until a SG of 1.0840 is reached.
Add K-meta per package instructions.
Wait 12 hours.
Add Pectin Enzymes per package instructions.
Wait 12 hours.
Take hydrometer reading, adjust SG to 1.0860.
Record OG.
Add 1/3 amount of Fermaid-O.
Make yeast starter with Lalvin 71B yeast and Go-Ferm.
Let yeast hydrate and grow.
Pitch starter into must once temperature of starter and must are within 10-degrees of each other.
Stir.
Cover bucket with clean cloth.
Stir twice a day.
Add 1/3 Fermaid-O amount on second day.
Add 1/3 Fermaid-O amount on third day.
When SG drops to 1.020 rack into gallon jugs and install airlocks. Add K-meta.
In 30 days rack to fresh jugs.
If more lees form rack again in 30 days and add K-meta.
Repeat racking as needed. Add K-meta every other racking.
(Being a juice-only recipe with no solids there shouldn't be an overabundance of lees.)
Once SG is consistently 1.000 or below for three consecutive days add K-meta and K-sorbate.
Wait 5-7 days to be sure fermetation has stopped.
Rack into clean jugs for bulk aging or rack into bottles for bottle aging.
